Add a little tang to recipes on National Mustard Day

 

 

French’s  first introduced its Classic Yellow Mustard in 1904 at the St. Louis World’s Fair. While mustard remains the most popular condiment for hot dogs, it’s a secret cooking ingredient that many home chefs are just now starting to share. This year, in honor of National Mustard Day, Aug. 3, use a bit of mustard to add more flavor to your favorite everyday recipes.

Here are some summer recipes from French’s.

Beef kebabs with Dijon steak dressing

¾  cup              Dijon mustard

¼  cup              olive oil plus additional for skewers

¼  cup              honey

1 tbsp.               Worcestershire Sauce

12                     bamboo skewers, soaked in water

2 lb.                  boneless sirloin steak, cut into 1-in. cubes; season to taste with salt and pepper

2                      large red bell peppers, cut into chunks

2                      large red onions, cut into chunks

 

Whisk mustard, 1/4 cup oil, honey and Worcestershire in bowl; set aside.

Thread 4 steak cubes, 4 bell pepper chunks and 3 red onion chunks on each skewer. Brush steak skewers lightly with olive oil. Grill kabobs over medium-heat for 10 min. or until desired doneness, turning frequently.

Drizzle kabobs with Dijon sauce and serve extra on the side. Makes 6 servings, 2 skewers each.

 

 

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Super juicy chicken

 

3 pounds      fryer chicken, cut into 8 pieces

½  cup      Classic Yellow® Mustard

3 teaspoons      McCormick® Grill Mates® Montreal Spice

Preheat grill to medium heat.  Place chicken pieces on large plate and coat both sides with Classic Yellow® Mustard. Sprinkle Montreal Spice on. Grill  over medium heat for 20 minutes till juices run clear or 160 degrees  internal. Makes  4-6 servings

TIP- works great on ribs, brisket and pork shoulder to protect and tenderize over low and slow barbecueing.

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Salmon with Dijon sauce

4  (6 oz.)             salmon fillets

Salt and pepper to taste

1/3 cup                Dijon Mustard

3 tbsp.                olive oil

3 tbsp.                lemon juice

1 teaspoon     minced garlic

Season salmon with salt and pepper. Place into greased baking dish, skin side down. Mix remaining ingredients. Reserve 1/3 cup sauce. Spread remaining sauce over salmon pieces. Bake salmon at 400 degrees  for 10 to 15 min. until salmon is cooked through. Serve with the reserved mustard sauce. Makes 4 servings.

 

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